I know what you’re thinking. Didn’t I JUST post 75 Healthy Recipes To Rock Your Resolutions? Like, two days ago? Yep I sure did. Your eyes aren’t deceiving you. Here’s the thing. I’m human, just like the next person, and I like treats just like the next person. So while you will see primarily healthy recipes from me – I will occasionally have a few sweet indulgences up my sleeve sprinkled throughout. Not only that, Valentine’s day is only a month away and I need to get you some ideas for fun and delicious treats you can make! On the bright side, I’ve got some really great ideas coming in the next couple of weeks and this is the only unhealthy one – so I’d say I get a free pass. Right?
I was inspired by my Red White & Blue Strawberry Blueberry Sugar Cookie Cups with Coconut Cream Cheese Filling (HELLO long title.. oopsie, who’s idea was THAT?!) to make these. The best part about these is that they are bite-sized, a fantastic way to help portion control (and no, just because they are small doesn’t mean you can have more of them!). The second best part about these is that the sugar cookie is from a pre-made dough *gasp*! Whatever you can do to save a little time.. am I right? The coconut filling in them is amazing and topped off with the cherry pie filling it comes together as an award wining combination!
Mini Cherry Cheesecake Sugar Cookie Cups
- 2 (16.5 oz) pkgs. refrigerated sugar cookie dough
- 8 oz. cream cheese, softened
- 1 c. cream of coconut*
- 1/4 c. powdered sugar
- 1 tsp. vanilla
- 1 c. fresh whipped cream (you can use cool whip, if you prefer)
- Cherry pie filling
- Preheat oven according to package directions. Grease a mini muffin pan lightly with cooking spray. Add 1 rounded tbsp. of dough to each muffin tin. Bake 7-9 minutes. Cool completely. Center should sink immediately, if not, gently press center to create a cavity. Beat together the cream cheese, cream of coconut, powdered sugar and vanilla until well incorporated. Fold in fresh whipped cream. Use a piping bag or spoon to fill cookie cups with cream. Top with cherry pie filling. Refrigerate until ready to serve.
- *Per a recommendation, you'll want to use cream of coconut, not coconut milk! With her direction, I used the Coco Real found in the alcoholic beverage aisle in your grocery store. Find out more about the product here: http://www.cocoreal.com/about.html!
Want more great sugar cookie recipes?
This recipe has been linked up at Buns In My Oven: What’s Cookin Wednesday